Cover dough with plastic wrap and rest for at least ... Lightly oil each piece. Place the thicker filo pastry sheet at the bottom of the baking dish, so that the base is covered and the remaining ...

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen. You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the ...

3. Remove from the heat and leave to cool. 4. Layer 4 pieces of pastry, each brushed with a little of the remaining butter. Cut the filo pastry into 4 large squares, about 10cm x 10cm in size.

But my favourite — as you’ll know if you follow my columns — is to wrap them in phyllo pastry and bake them. It’s a method I like because it seals the halibut inside a golden, flaky crust ...

40 gms of filo pastry cut into 4 rectangular pieces (store bought) 5 gms honey 5 gms butter For the pastry cream: 250 gms cream 250 gms milk 100 gms sugar 1. Turn on the oven and preheat it to 180°C.